Christmas is synonymous with extensive eating and hours of cooking. Sometimes when preparing menus for the whole family, one or two people have to be absent from the celebration. However, the preparation of cold appetizers It can make your work easier and allow you to enjoy the menus even if the first courses get cold. To this end, chef Guille Rodríguez recommends on YouTube five simple and quick canapés that will allow you to escape the kitchen as quickly as possible and surprise your guests without having to invest too much time.
The chef’s five options start with a base of toasted bread and require about five additional ingredients. Overall, your estimated preparation is 15 minutes and the skills required to complete the task are rather low. You will also need to use a plate or tray as a base for a sideboard that will attract everyone’s attention as they approach the main table.
Through the social network, the content creator proposes options suitable for all audiences, from vegetarian canapés to others that include meat or fish. The recipes described in the video are based on fresh products that can be easily stored in the refrigerator and with options that are already prepared in supermarkets or, conversely, that can be prepared in a short time.
The preparation of the first appetizer consists of a base of well-toasted bread spread with cream cheese. The chef recommends covering the bottom Cherry tomatoes Cut into quarters and add sliced, pitted olives. It highlights the importance of seasoning with salt, freshly ground pepper and a touch of extra virgin olive oil. This penultimate step should be done just before serving at the table so that the bread does not become soft from the oil. Finally, Rodríguez recommends sprinkling oregano and a little grated lemon peel on top, which he describes as adding a Mediterranean touch.
Another alternative is to spread pate on the toast instead of cream cheese. Although this Christmas version is not vegetariancan be perfectly combined with its predecessor. On this base, Rodríguez places a slice of Iberian Serrano ham and tops it with a fried quail egg. If you have time and want to take it out hot, you can also pass the ham through the pan to give it a nice touch. Crunch. The finishing touches as described in detail youtuberis a thread of extra virgin olive oil that, like the previous one, must be added before serving.
The third suggestion uses Piquillo peppers Cut into julienne and season with salt, apple cider vinegar and extra virgin olive oil. The vegetables can be bought directly at the market or roasted the day before. Rodríguez points out that the peppers should be arranged on the toast and topped with a salted anchovy and an anchovy in vinegar, a combination he calls “the perfect marriage.”
The fourth canapé, more elaborate than the previous ones, combines cooked shrimp, smoked salmon and piparras. The chef recommends buying it boiled shrimps and spread the toast with mayonnaise sauce, although there are other sauces that can be used as a substitute. Then put the shrimp and salmon strips on a skewer. Finally, he suggests slicing chilies and sprinkling them on top.
For the final appetizer, Rodríguez uses prepared salad and shapes small quenelles with the help of two spoons. The salad can be prepared the day before by cooking various vegetables, cooling them and mixing them with mayonnaise. Add the tuna in oil, separating the flakes with your hands and placing a pitted olive on each canapé. A drop of oil extra virgin olive oil It adds shine, as the chef states in the video. If you want to modify it so that the vegetarians in the family also like it, you simply have to leave out the tuna.
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